Lebanese chicken wraps

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    Lebanese chicken wraps
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    Marinate chicken in yogurt, lemon and allspice before char-grilling and wrapping in flatbread with salad for a light and delicious midweek meal
    Lebanese chicken wraps
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Marinate chicken in yogurt, lemon and allspice before char-grilling and wrapping in flatbread with salad for a light and delicious midweek meal
    Servings Prep Time Cook Time
    4serves 20minutes 15minutes
    Servings Prep Time
    4serves 20minutes
    Cook Time
    15minutes
    Ingredients
    Ingredients
    Servings: serves Units:
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    Instructions
    1. Lay the chicken breasts on a sheet of baking parchment, cover with another sheet of parchment, then flatten by bashing them with a rolling pin. Mix half the yogurt in a large bowl with half the lemon juice, the lemon zest, allspice, olive oil, garlic and a pinch of salt. Mix thoroughly, then stir in the chicken, making sure it is well coated in the mixture. Cover and chill for 30 mins to marinate.
    2. Heat a griddle pan over a high heat and cook the chicken for 5-6 mins each side or until cooked through (you may need to do this in batches). Transfer to a board and slice. Spread the rest of the yogurt over the wraps and fill with the pine nuts, cooked chicken, parsley, tomatoes and cucumber. Drizzle over the rest of the lemon juice and roll up. Put the wraps back on the griddle pan for 30 secs each side to lightly toast, then serve with a mixed salad.

    RECIPE NOTES & TIPS:

    Recipe from Good Food magazine, January 2015
    There is no Nutrition Label for this recipe yet.

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